This Tahini Buddha Bowl recipe is living proof that cooking healthy doesn’t have to take a lot of time. So, hello health and taste, goodbye hours spent grinding in the kitchen!
Tahini Buddha Bowl Ingredients
- 1 16-ounce can chickpeas, drained, rinsed, patted dry
- 1 teaspoon curry powder
- Salt and pepper to taste
- 4 cups mixed vegetables of choice, chopped (I used pre-chopped zucchini, carrots, bell peppers, broccoli, onions, and cauliflower)
- 2 teaspoons olive oil
- Cooking spray (olive oil preferred)
- 7 ounces baked tofu (I used Trader Joe’s Sriracha baked tofu)
- 1 3.5-ounce bag Enlightened Roasted Broad Beans (I used wasabi flavor)
- 1 cup chopped mixed cabbage (I used a fresh coleslaw mix)
- Chia or sesame seeds to add crunch
- 1/4 cup tahini
- 3 Tablespoons fresh lemon juice (about 1 medium lemon)
- 2-4 Tablespoons water
1. Preheat oven to 400°F.
2. Toss chickpeas in curry powder, salt, and pepper. Toss vegetables in olive oil and season with salt and pepper.
3. Spray oil on a large baking sheet. Place seasoned chickpeas and vegetables on a baking sheet—roast in preheated oven for 15-20 minutes, or until vegetables begin to brown.
4. While chickpeas and vegetables are roasting, mix dressing ingredients together and whisk until thick and blended evenly. Add water until a pourable sauce is formed.
5. Heat tofu either in a skillet or microwave.
6. Remove vegetables and chickpeas from the oven. Arrange in 4 large bowls, evenly dividing chickpeas and vegetables. Top with tofu, tahini sauce, broad beans, raw cabbage, and chia, or sesame seeds, if desired.
Nutrition per serving
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